In 1999 he came to Singapore to take on the role of Executive Chef at The Ritz-Carlton Millenia Singapore. During his culinary leadership the hotel won several local and international food and beverage awards and accolades.
Co founder of the Annual New World Food and Wine festival, the event brought more then 100 chefs and wine makers to Singapore and was recognized as the pace setter within the industry.

In 2005, he decided to take the leap from the kitchen to the classroom to join At-Sunrice GlobalChef Academy (At-Sunrice) as its Chief Executive Officer and shareholder. The academy assisted the Singapore Workforce Development agency to set up a national work skill qualification program know as WSQ frame work and launched the first WSQ Diploma in Culinary and Pastry arts in 2006. Under his leadership the academy moved to a brand new state-of-the-art campus in 2011, housing the Integrated Continuing Education Centre for Culinary and F&B Service education. The Academy won several best culinary awards under his tenure including the prestigious “Edutrust” qualification. Today At Sunrice remains a top regional leading culinary academy.
 

In 2006 Christophe is the winner of Best Asian Cuisine Cookbook in the World at the Gourmand World Media Award for his culinary penman entree “Asian Tapas: Small Bites, Big Flavours”.

As a firm believer that one needs to give back to the industry, Christophe took on the role as President for Bocuse d’Or Singapore in 2007. In 2012, Singapore made history as the champion team at the Asia selection of the world’s most famous culinary competition, the Bocuse d’Or.  He also sits on the Singapore Chefs’ Association Committee, overseeing the Educational activities for the 800-member strong association.

In 2007, Christophe was conferred French Masterchef status by the French Association of Master Chefs, the second youngest Masterchef in the association to date. Coming from a third-generation family of chefs, Christophe is one of the foremost authorities of French cuisine. Conferred the Chevalier (Knight) in Ordre national du Mérite (National Order of Merit) by the President of the French Republic.

In 2009, he was invited to be a Council member for the Industry Skills and Training Councils (ISTC) Singapore Tourism Council. The council mandate is to continue to improve the Food and Beverage sector productivity and provide quality employee to the industry. Life long learning journey for F&B.

In 2010, he received the International Management Action Award from the charter management institute (CMI). The award is given to outstanding individuals with effective managerial skills, servicing as models for others to emulate and drive organisations in  difficult times.

In 2013, Christophe was also conferred the Work Skill Qualification (WSQ) & Advocate Award by the Singapore Workforce Development Agency (WDA).

In 2014 Christophe decided to establish a new company focusing on strategic partnership for Food&Beverage management providing business intelligences to F&B operators or chefs. Having been in the industry for so many years the need of such services became evident. A-munition was born and created 3 sub business unites. He also joined Q Industries and trade as excecutive director a 30 years old company providing hospitality solutions within the region.

In 2015 he assisted  once again the Singapore Work Force Development agency to develop and setup a brand new culinary academy the Asian Culinary Institute (ACI). Today ACI is one of the leading Asian culinary academy in South East Asia. Christophe was part of the education board until 2017.

In 2017 Christophe was the project manager for the development of Q Industries Vietnam integrated hospitality center, comprising of warehousing, cash and carry, show room, culinary school and F&B outlets all under one roof. Making it the biggest hopsitality solution provider in SEA.